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PdfGLAZE
1 tablespoon minced fresh cilantro
1 teaspoon sugar
½ teaspoon Asian chili-garlic sauce
½ teaspoon grated orange zest plus 2 tablespoons juice
SHRIMP
12 ounces extra-large shrimp (21 to 25 per pound), peeled and deveined
⅛ teaspoon sugar
Salt and pepper
FOR THE GLAZE: Whisk all ingredients together in bowl.
FOR THE SHRIMP: Pat shrimp dry with paper towels
2 teaspoons vegetable oil
and season with sugar, salt, and pepper. Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add shrimp in single layer and cook until curled and lightly browned, about 1½ minutes. Whisk glaze mixture to recombine, then add to skillet. Bring to simmer and cook, tossing shrimp to coat, until glaze is slightly thickened, about 30 seconds. Serve.